SALAD
- Bake the Pinty’s Filets following the instructions on the package.
- In a bowl whisk together the vinaigrette ingredients.
- Arrange salad bowls with a lettuce and spinach base and divide the tomatoes, peppers, oranges, grapefruit and nuts evenly between them. Dress with vinaigrette and finish with chicken filets.
TIPS: Add cubed avocado for a more refined dish.
KEBAB
- Preheat oven to 230°C (450°F).
- Place chicken pieces on a baking sheet lined with parchment paper. Bake following directions on the package.
- While chicken is cooking, place potatoes in a pot. Cover with cold water and salt. Bring to a boil and cook 18 to 20 minutes.
- Drain the potatoes and let cool slightly before cutting into halves.
- Place potatoes in a bowl. Sprinkle with oil and Tex-Mex seasoning and toss.
- In another bowl, combine the chicken pieces with the honey garlic sauce.
- Using eight skewers, alternate chicken pieces, potatoes and pickle slices. Place kebabs on another baking sheet lined with parchment paper.
- Bake 5 to 7 minutes.
- Serve kebabs with the hot sauce you’ll find inside the Pinty’s package.